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Chicken stew

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Cookinero 2 Nov 2025
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Chicken stew

Chicken chowder can rightfully be considered a dietary dish. Cooked on chicken breasts, chicken chowder includes a large list of healthy vegetables and greens. It does not contain cereals or pasta, so the dish can be recommended to supporters of healthy eating. For a tasty broth, you need to choose fresh chicken breast. Do not cook chowder from a defrosted product. The cooled fillet should be light pink with a pleasant smell.

How to cook Chicken stew

Step 1

Chicken stew

Prepare the chicken fillet. Grease the meat with vegetable oil, add salt and pepper to taste, put it on a baking sheet. Put it in the oven preheated to 200 degrees for 10-12 minutes. Then take it out, wrap it in foil and put it aside for a while while you prepare other products.

Step 2

Chicken stew

Prepare the vegetables. Heat the vegetable oil in a large, heavy-bottomed saucepan and fry the onion for 5 minutes over medium heat, stirring. Add the celery and fry for another 5 minutes, stirring. Add the potatoes and fry for 10 minutes, covered, stirring occasionally. Add the parsley and savory to the pan.

Step 3

Chicken stew

Prepare the soup. Mix the cream and flour in a bowl until smooth. Pour water into the pan with the vegetables and mix everything. Pour the cream and flour into the pan and mix well. Bring to a boil and cook for 7 minutes. Unwrap the chicken fillet from the foil and cut it into small pieces. Add to the soup. Also pour the corn kernels into the pan and add salt and pepper to taste. Cook for 5 minutes.

Chicken stew - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute chicken thighs for fillets. Keep in mind that thighs may require a slightly longer cooking time, so ensure they are fully cooked through before adding them to the stew. Adjust the initial baking time to 15-20 minutes at 200°C (400°F) if needed.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much.
Absolutely. Omit the chicken and use vegetable broth instead of water for more flavor. Add extra vegetables like carrots, bell peppers, or mushrooms for substance. For protein, add a can of drained chickpeas or white beans when you would add the chicken.
Yes, this stew freezes well. Cool it completely, then transfer to a freezer-safe container, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop, adding a little water or broth to adjust the consistency.
For a lighter option, you can use half-and-half or whole milk, though the sauce will be a bit less rich. For a dairy-free version, use a plant-based cream alternative or even a few tablespoons of mashed potato to thicken the stew instead of the flour.
Yes. To cook the chicken without an oven, pan-sear it in a hot skillet with a little oil for about 5-7 minutes per side, or until fully cooked through, then proceed with the rest of the recipe as written.
This stew is quite hearty on its own, but it pairs wonderfully with a simple green salad, a slice of crusty bread for dipping, or a side of steamed green beans or broccoli for a more complete meal.

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